| | Baked Summer Squash with Rosemary
2 pounds of yellow squash
1 tablespoon of beef flavored bouillon granules
1 cup of hot water
1 teaspoon of reduced calorie margarine, melted
1/2 teaspoon of dried whole rosemary, crushed
Cut yellow squash in half lengthwise. Place squash halves, cut side down, in a large shallow baking dish.
Dissolve bouillon granules in hot water, and pour bouillon around squash in baking dish. Bake, uncovered, at 350ºF. for 20 minutes.
Combine melted margarine and crushed rosemary, stirring well. Turn squash and baste with margarine mixture. Bake, uncovered, an additional 15 minutes or until squash is tender. 6 servings
Each serving amount: 1 cup
exchanges: 1/2 starch
Chol: 0 mg
Calories: 42
Carbo: 8 gm
Protein: 2 gm
Fat: 1 gm
fiber: 1 gm
Sodium: 10 mg |
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